Debone the lamb shoulder and remove most of the fat.

Sear the meat in a hot fry pan and set aside.

In a large saucepan, cook the onion, celery and carrot, then add the meat and stir.

Add the vinegar and stir.

Add the spices and garlic and stir.

Season with salt, pepper and chilli and stir.

Pass the tomatoes through a mouli, then add them to the pot and stir.

Cook, partly covered with a lid, until the lamb is soft and tender.

This usually takes between 2.5 to 3 hours.

If the lamb begins to dry out, add a little bit of water as required.

Serve hot, with cous cous or fregola.